About This Product
Microbial Vegetarian Rennet 8 oz size
Our Microbial Rennet is a NON -GMO version of Microbial Non Animal Rennet. The milk clotting enzyme is extracted from a non pathogenic pure strain of the fungi Rhizomucor miehei;
- double strength microbial rennet
- vegetarian; non-animal sourced
When added to milk, RennPro® 750 produces the casein enzymatic cleavage, resulting in the transformation of cheese. Typically, used in the production of fresh cheeses.
- For fresh cheeses and cheeses aged less than three months
- non-animal rennet
- Comes in several different sizes: 1 oz., 4 oz., 8 oz, 1 pint, 1 quart and there is a GALLON option on our wholesale tab.
When it comes to ingredients to make cheese, you need to have a microbial rennet or an animal rennet.
This microbial rennet is vegetable based, excellent for fresh and softer cheeses, and non-GMO.
This Rennet is not Kosher; if you need a Kosher Microbial Rennet use our Organic Micbrobial Rennet
This particular rennet should only be used on cheeses that do not have to be aged longer than a few months. Other types of rennets work better with long-aged cheeses. This is a double strength rennet, so be careful about how much you use. It is extremely potent. It comes in a convenient squeeze bottle, which makes it easy to develop your cheese.
In addition to being in a convenient packaging, there are special considerations made to ensure that none of the kosher rennet encounters non-kosher rennet.
- For cheeses aged less than three months
- non-animal rennet
- Comes in several different sizes: 1 oz., 4 oz., 8 oz, 1 pint, 1 quart and is also available in a GALLON size.
For cheeses that will need to be aged longer than three months, ChyMax Extra or Veal rennet is recommended.
USAGE RATE HOME CHEESE MAKERS:
- Use 1/4 tsp. (1.2 ml) for 1-2 gallons milk
- use 1/2 tsp for (2.4ml) for 3-5 gallons of milk
Commercial Usegae:
Useage Rate: 1 - 1.5 oz. (29-43.5 mls)/ 1000 lbs. milk
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